Email to Shelley Dillard-Hamm      

Slow Cooker Mexican Dip

Source of Recipe

Taste of Home


Recipe Link: recipes.tasteofhome.com/eRMS/recp.aspx?recid=34629

List of Ingredients

1-1/2 pounds ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce
1 pound process cheese (Velveeta), cubed
1 package tortilla chip scoops


Recipe

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions.

In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops. Yield: 8 cups.